This study was carried out to investigate carcass traits and meat quality of pork in relation to the sex and CIE L^*-value. A total 330 pork were normally slaughtered. After muscles were stored for 24hr at 4±1℃ postmortem storage, carcass weight, backfat thickness, carcass length, 5th loin area were...
This study was carried out to investigate carcass traits and meat quality of pork in relation to the sex and CIE L^*-value. A total 330 pork were normally slaughtered. After muscles were stored for 24hr at 4±1℃ postmortem storage, carcass weight, backfat thickness, carcass length, 5th loin area were measured. Also M. longissimus dorsi(LD) muscle of the carcasses were selected, based on sex and L^*-value and meat quality measurements were compared. The study results were summarized as followings: 1. Live weight means was 106±8.90㎏, each of backfat thickness, carcass weight, carcass length and 5th loin area was 2.89±0.66㎝, 82.57±6.93㎏, 86.76±5.79㎝ and 24.09±5.08㎠. There was not a significant difference in backfat thickness and carcass weight by sex, but live weight and 5th loin area by boar was 110.30㎏ and 27.25㎠. This result was significantly different in gilt and barrow. 2. The distribution between carcass weight and backfat thickness was 28.48% in 2.5∼3.0㎝ of backfat thickness, between 75㎏ and 80㎏ of carcass weight showed 28.2% in total. 3. Pork retail cut meats of boar in ham, boston butt and ribs were showed better than those of gilt and barrow. 4. pH24 of barrow, gilt and boar in meat quality traits of pork loin muscles by sex were 5.54, 5.61 and 5.79 , respectively in average. 5. L^*-value of 50∼60 was 92.95% in gilt, 70.37% in boar, 91.84% in barrow. 6. Between b^*-value and L^*-value was r=0.71(p<0.001), each of drip loss 72hrs postmortem and cooking loss 24hrs postmortem was r=0.53 and r=0.35 with L^*-value. 7. L^*-value of 24hrs postmortem showed 0.44 the correlations with pH of 24hrs postmortem, pH decreased with increasing L^*-value(p<0.001). 8. The correlations between L^*-value and drip loss of 24hrs postmorterm was r=0.67, drip loss increased with increasing L^*-value. 9. Between L^*-value and cooking loss was r=0.35, drip loss increased with increasing L^*-value. 10. Between pH24 and drip loss 72hrs postmorterm was r= 0.39(p<0.001), drip loss 72hrs postmortem decreased with increasing pH24. This study was carried out to investigate carcass traits and meat quality of pork in relation to the sex and CIE L^*-value. A total 330 pork were normally slaughtered. After muscles were stored for 24hr at 4±1℃ postmortem storage, carcass weight, backfat thickness, carcass length, 5th loin area were measured. Also M. longissimus dorsi(LD) muscle of the carcasses were selected, based on sex and L^*-value and meat quality measurements were compared. The study results were summarized as followings: 1. Live weight means was 106±8.90㎏, each of backfat thickness, carcass weight, carcass length and 5th loin area was 2.89±0.66㎝, 82.57±6.93㎏, 86.76±5.79㎝ and 24.09±5.08㎠. There was not a significant difference in backfat thickness and carcass weight by sex, but live weight and 5th loin area by boar was 110.30㎏ and 27.25㎠. This result was significantly different in gilt and barrow. 2. The distribution between carcass weight and backfat thickness was 28.48% in 2.5∼3.0㎝ of backfat thickness, between 75㎏ and 80㎏ of carcass weight showed 28.2% in total. 3. Pork retail cut meats of boar in ham, boston butt and ribs were showed better than those of gilt and barrow. 4. pH24 of barrow, gilt and boar in meat quality traits of pork loin muscles by sex were 5.54, 5.61 and 5.79 , respectively in average. 5. L^*-value of 50∼60 was 92.95% in gilt, 70.37% in boar, 91.84% in barrow. 6. Between b^*-value and L^*-value was r=0.71(p<0.001), each of drip loss 72hrs postmortem and cooking loss 24hrs postmortem was r=0.53 and r=0.35 with L^*-value. 7. L^*-value of 24hrs postmortem showed 0.44 the correlations with pH of 24hrs postmortem, pH decreased with increasing L^*-value(p<0.001). 8. The correlations between L^*-value and drip loss of 24hrs postmorterm was r=0.67, drip loss increased with increasing L^*-value. 9. Between L^*-value and cooking loss was r=0.35, drip loss increased with increasing L^*-value. 10. Between pH24 and drip loss 72hrs postmorterm was r= 0.39(p<0.001), drip loss 72hrs postmortem decreased with increasing pH24.
This study was carried out to investigate carcass traits and meat quality of pork in relation to the sex and CIE L^*-value. A total 330 pork were normally slaughtered. After muscles were stored for 24hr at 4±1℃ postmortem storage, carcass weight, backfat thickness, carcass length, 5th loin area were measured. Also M. longissimus dorsi(LD) muscle of the carcasses were selected, based on sex and L^*-value and meat quality measurements were compared. The study results were summarized as followings: 1. Live weight means was 106±8.90㎏, each of backfat thickness, carcass weight, carcass length and 5th loin area was 2.89±0.66㎝, 82.57±6.93㎏, 86.76±5.79㎝ and 24.09±5.08㎠. There was not a significant difference in backfat thickness and carcass weight by sex, but live weight and 5th loin area by boar was 110.30㎏ and 27.25㎠. This result was significantly different in gilt and barrow. 2. The distribution between carcass weight and backfat thickness was 28.48% in 2.5∼3.0㎝ of backfat thickness, between 75㎏ and 80㎏ of carcass weight showed 28.2% in total. 3. Pork retail cut meats of boar in ham, boston butt and ribs were showed better than those of gilt and barrow. 4. pH24 of barrow, gilt and boar in meat quality traits of pork loin muscles by sex were 5.54, 5.61 and 5.79 , respectively in average. 5. L^*-value of 50∼60 was 92.95% in gilt, 70.37% in boar, 91.84% in barrow. 6. Between b^*-value and L^*-value was r=0.71(p<0.001), each of drip loss 72hrs postmortem and cooking loss 24hrs postmortem was r=0.53 and r=0.35 with L^*-value. 7. L^*-value of 24hrs postmortem showed 0.44 the correlations with pH of 24hrs postmortem, pH decreased with increasing L^*-value(p<0.001). 8. The correlations between L^*-value and drip loss of 24hrs postmorterm was r=0.67, drip loss increased with increasing L^*-value. 9. Between L^*-value and cooking loss was r=0.35, drip loss increased with increasing L^*-value. 10. Between pH24 and drip loss 72hrs postmorterm was r= 0.39(p<0.001), drip loss 72hrs postmortem decreased with increasing pH24. This study was carried out to investigate carcass traits and meat quality of pork in relation to the sex and CIE L^*-value. A total 330 pork were normally slaughtered. After muscles were stored for 24hr at 4±1℃ postmortem storage, carcass weight, backfat thickness, carcass length, 5th loin area were measured. Also M. longissimus dorsi(LD) muscle of the carcasses were selected, based on sex and L^*-value and meat quality measurements were compared. The study results were summarized as followings: 1. Live weight means was 106±8.90㎏, each of backfat thickness, carcass weight, carcass length and 5th loin area was 2.89±0.66㎝, 82.57±6.93㎏, 86.76±5.79㎝ and 24.09±5.08㎠. There was not a significant difference in backfat thickness and carcass weight by sex, but live weight and 5th loin area by boar was 110.30㎏ and 27.25㎠. This result was significantly different in gilt and barrow. 2. The distribution between carcass weight and backfat thickness was 28.48% in 2.5∼3.0㎝ of backfat thickness, between 75㎏ and 80㎏ of carcass weight showed 28.2% in total. 3. Pork retail cut meats of boar in ham, boston butt and ribs were showed better than those of gilt and barrow. 4. pH24 of barrow, gilt and boar in meat quality traits of pork loin muscles by sex were 5.54, 5.61 and 5.79 , respectively in average. 5. L^*-value of 50∼60 was 92.95% in gilt, 70.37% in boar, 91.84% in barrow. 6. Between b^*-value and L^*-value was r=0.71(p<0.001), each of drip loss 72hrs postmortem and cooking loss 24hrs postmortem was r=0.53 and r=0.35 with L^*-value. 7. L^*-value of 24hrs postmortem showed 0.44 the correlations with pH of 24hrs postmortem, pH decreased with increasing L^*-value(p<0.001). 8. The correlations between L^*-value and drip loss of 24hrs postmorterm was r=0.67, drip loss increased with increasing L^*-value. 9. Between L^*-value and cooking loss was r=0.35, drip loss increased with increasing L^*-value. 10. Between pH24 and drip loss 72hrs postmorterm was r= 0.39(p<0.001), drip loss 72hrs postmortem decreased with increasing pH24.
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